Thin pancakes with delicate curd or curd-fruit fillings are an excellent breakfast dish and, at the same time, a complete dessert. It is easy to prepare at home.
The main secret of this dish is the preparation of thin pancakes. You can supplement them with a filling of cottage cheese or curd mass, combining it with nuts, dried fruits or fresh berries.
Cooking the pancake base of the dessert
Making pancakes thin isn't difficult. A few ingredients not familiar to pancakes will help you with this.
To knead the pancake dough, prepare:
- milk - 250 ml;
- highly carbonated mineral water - 250 ml;
- flour - 250 - 300 g;
- chicken eggs - 2 pcs.;
- soda - 0.5 tsp;
- vinegar;
- sugar - 2 tbsp. spoons;
- vanilla sugar - 1 sachet;
- a pinch of salt;
- vegetable oil - 1 tbsp. spoon.
All listed ingredients for the pancake dough should be warm.
Pour milk and mineral water into a bowl. After adding eggs to them, mix everything thoroughly. Then add salt, sugar and vanilla sugar.
Start adding flour, stirring the whole mass in parallel with a fork, a mixer or a whisk. Pour flour until you get a consistency that resembles liquid sour cream. After that, add soda slaked with vinegar, vegetable oil into the dough and mix everything thoroughly again.
The oil will allow you not to grease the pan during frying, while the pancakes will not burn.
Preheat the pan, preferably with a non-stick coating. Pour the pancake batter and fry the pancakes on both sides until tender. If your pancakes are thicker than you would like, pour in a little mineral water and, conversely, add flour if the dough is too thin and the pancakes become lumpy.
After the pancakes are cooked, you can start preparing the curd base.
Creamy cottage cheese filling
This recipe for curd filler for pancakes will turn out with a pleasant citrus flavor. Its consistency will depend on your taste preferences. For a delicate creamy texture, take the curd mass, if you like the graininess of natural curd more, take it as the main product.
To prepare the filling, prepare:
- cottage cheese - 500 g;
- cream - 200 ml;
- lemon - 1 pc.;
- orange - 1 pc.;
- gelatin - 18 g;
- sugar - 50 g;
- vanilla sugar - 1 sachet;
- cream fixer.
Rub the curd of a grainy texture well. Wash the orange and lemon. Peel them and grate the latter on a fine grater. Squeeze the juice out of the citrus fruits themselves without mixing.
Pour gelatin in a separate container with water. It should swell thoroughly. In time, this process will take about an hour. In the meantime, prepare the cream. To do this, mix the fixer with 10 g of sugar. Add the resulting composition to the cream and beat everything with a mixer. The final consistency should be like a cream. Grind the crushed curd with plain and vanilla sugar. Pour lemon juice into the mass and add the whole zest.
Pour orange juice into a bowl, heat it well. The juice should be hot. Send the gelatin into a container with juice. Dissolve it completely by stirring with a spoon. In this still hot gelatinous mass, add a few tablespoons of the curd base. Mix everything thoroughly and add the resulting dressing to the bowl of cottage cheese.
After bringing all the ingredients to a uniform consistency, add the cream. Put the creamy mass on top of the cottage cheese, and gently mix everything from top to bottom with a tablespoon.
The pancake filler is ready. There are several options for serving pancakes and curd base. You can wrap the resulting sweet mass in pancakes in the manner of envelopes or bags, or arrange them in the form of a cake, laying out in layers.
Dessert should be infused in the refrigerator. This will take 6 to 12 hours.
You can serve the pancake-curd delicacy with fresh fruits, berries, nuts or pouring it with warm berry sauce.
